Vegetarian Chili for Days

Name: Vegetarian Chili for Days
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 medium bell pepper, diced; 3 cloves garlic, minced; 2 medium carrot, diced; 1 medium zucchini, diced; 28 ounces canned diced tomatoes; 15 ounces canned kidney beans, drained and rinsed; 15 ounces canned black beans, drained and rinsed; 2 cups vegetable broth; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon salt; 0.5 teaspoon black pepper

A hearty vegetarian chili perfect for batch cooking and meal prepping.

20m

Prep Time

40m

Cook Time

Servings

Medium

Difficulty

Chili Base

The flavorful base for your vegetarian chili.

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 medium bell pepper, diced
3 cloves garlic, minced
2 medium carrot, diced
1 medium zucchini, diced
28 ounces canned diced tomatoes
15 ounces canned kidney beans, drained and rinsed
15 ounces canned black beans, drained and rinsed
2 cups vegetable broth
2 tablespoons chili powder
1 tablespoon cumin

Nutritional Information

Per serving

300

Calories

15g

Protein

Fat

12g

Fiber

500mg

Sodium

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Instructions

1
Heat olive oil in a large pot over medium heat.
🔧 stovetop
Using a large pot allows you to cook more at once, which is perfect for batch cooking!
2
Add diced onion and bell pepper. Cook until softened, about 5 minutes.
🔧 stovetop
3
Stir in minced garlic, diced carrots, and zucchini. Cook for another 3-4 minutes until vegetables are tender.
🔧 stovetop
4
Add canned diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, salt, and black pepper to the pot. Stir to combine.
🔧 stovetop
5
Bring the chili to a simmer and reduce heat to low. Cover and let it cook for 30 minutes, stirring occasionally.
🔧 stovetop
Simmering allows flavors to meld together, which is key in making a delicious chili.

Portioning and Storing

Learn how to properly store your chili for future meals.

Ingredients

Instructions

1
Allow the chili to cool slightly before portioning.
Letting the chili cool prevents burns when handling containers.
2
Use containers to portion out the chili into servings. Label each container with the date and contents using a marker or tape.
Labeling helps keep track of how long your meals will last in the fridge or freezer.
3
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Freezing is a great way to keep meals for longer periods, making batch cooking effective!

Assembly Instructions

1
Once chili is ready, allow it to cool before portioning into containers.
2
Store portions in the refrigerator for quick lunches or freeze them for future meals.